Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

If there’s one dish that I make most often for family and friends, it’s vegetable lasagna. It’s probably the first big dinner that I ever learned to make. Even way back in college, when I would make a meal for a group, lasagna would be the main event. Nowadays, I love it as a Sunday Supper because I can put that day’s farmers market haul to good use. Not only is it easy, foolproof, and fun to make, but who doesn’t love to share stories at the table around red sauce and pasta?! So why the heck did it take me this long to get a great go-to vegetable lasagna on this site? I’m not sure, but here it is and we’re obsessed with it and all of it’s roasted vegetable-y, saucy, goodness.

Roasted Vegetable Lasagna Roasted Vegetable Lasagna

Of course, this version is much improved from my college days. For starters, I hadn’t yet discovered my love of leeks or fennel, and I didn’t appreciate how much more flavorful lasagna would be with roasted, caramelized, vegetables. (Pictured: creamy tofu-basil ricotta – it’s so yummy that no one will know that they’re eating tofu – promise!)

We’re partnering with Bertolli® on this post, because – the secret’s out – I never make my own tomato sauce when making lasagna! There’s no time for that, especially when I’m having dinner guests :). To save a sauce-making step in this recipe, I used Bertolli® Organic Fire Roasted Garlic Marinara in this recipe and it worked out perfectly. It’s organic and non-GMO, plus it has a delicious blend of roasted garlic, herbs, spices, and onion, which goes so well with the roasted leeks and red onion in this recipe.

Roasted Vegetable Lasagna Roasted Vegetable Lasagna

The wonderful thing about roasting vegetables is that they cook down and much of the water gets released, which means that a LOT of vegetables can fit into this lasagna. I started with over 5 cups of chopped vegetables, and sprinkled in some chopped kale for good measure.

Roasted Vegetable Lasagna

So saucy! ❤️

Roasted Vegetable Lasagna

Top it all with cheese, bake, (let it sit for at least 20 minutes to set) and serve this great Sunday Supper (on any day of the week) to your friends and family!

Roasted Vegetable Lasagna

For more saucy Sunday Supper ideas, check out the recipes here,

5.0 from 8 reviews
Roasted Vegetable Lasagna
 
Author:
Serves: serves 8
Ingredients
For the roasted vegetables
    (Total yield: 5 heaping cups chopped raw veggies)
    • 1 large leek, halved, white and light green parts coarsely chopped and rinsed well
    • ½ medium red onion, chopped into ½-inch pieces
    • 1 fennel bulb, chopped into ½-inch pieces
    • 2 carrots, slice into thin rounds
    • 8 ounces cremini mushrooms, stems trimmed, sliced in half
    • 1 zucchini, sliced into ¼-inch thick half moons
    • 12 cherry tomatoes (left whole)
    • extra-virgin olive oil, for drizzling
    • sea salt and freshly ground black pepper
    Creamy tofu-basil "ricotta" filling
    • 23-ounces extra firm tofu, drained and patted dry
    • ¼ cup nutritional yeast
    • juice and zest of 1 lemon
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove
    • 1 teaspoon oregano
    • ¼ teaspoon red pepper flakes
    • 1 teaspoon sea salt
    • freshly ground black pepper, to taste
    • ½ cup loose-packed fresh basil
    For the lasagna
    Instructions
    1. Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.
    2. Make the tofu ricotta: Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.
    3. In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
    4. Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the tofu-ricotta mixture, half of the roasted vegetables, half of the chopped kale, and ⅔ cup of sauce. Add the next layer of 4 noodles and top with the remaining tofu-ricotta, the remaining roasted vegetables, remaining kale, and ⅔ cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.
    5. Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.

    This post is in partnership with Bertolli®, thanks for supporting the sponsors that keep us cooking!


    If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

    40 comments

    1. Giovanna on said:

      How much ricotta do I add?

      • none, the filling is a creamy ricotta-like filling made with tofu 🙂

    2. Mary Denis on said:

      Curious -I might wanna try this!
      I know I’m not fond of zucchini, so that would be omitted straight off, my other concern is fennel …that it might have that licorice taste …that I’m also not very fond of!

      • Hi Mary, you can use vegetables that you are fond of – just try to make the total amount of chopped raw vegetables about 5 cups. You could increase the amount of mushrooms, or use chopped red bell pepper, for example, instead. Hope that helps!

    3. beth on said:

      This looks delicious! I’ve been trying to find a solid vegetarian lasagna recipe, and this fits the bill perfectly. Can’t wait to try it, thanks!

    4. Kathryn on said:

      This looks perfect and I love that it can be customised to personal tastes and whatever is in season. I love that Staub dish too!

      • ha, I’m quite obsessed with that dish too :). I hope you love the lasagna!

    5. Laura on said:

      Hi, Jeanine —

      I love that you made a vegan ricotta. Do you think I could make the whole thing vegan by just leaving the cheese off the top? Or would you recommend something else?

      Thanks!

      • Hi Laura, you can leave the cheese off the top, no need to substitute (the ricotta is rich enough on it’s own). Just cover the pan with foil and bake it for less time so that the noodles don’t dry out. Hope that helps!

        • Laura on said:

          Thanks so much! I’m excited to try it soon!

        • Kay Lee from loveandlemons on said:

          Have you ever tried using the vegan “cheese”? I wonder if it melts as well as real cheese. I need vegan recipes for a grandson.

          • Fredrick on said:

            I love this recipe, and I make it all the time as a vegan entree, leaving out the cheese altogether. I double the sauce, and the flavor balance is fabulous with everything else just as written.

            • Hi Fredrick, I’m so so happy to hear that you love it so much!

    6. BeingIsabella from beingisabella.com on said:

      Well you can bet that I will be trying this! I’m not a lasagna fan usually and I think that’s because it’s always so heavy and enriched in a little too much cheese. However, this creation seems to be the opposite and I cannot wait to try it this week 🙂

      http://www.beingisabella.com

      • This one is a little bit lighter, I hope you enjoy!!

    7. Gaby Dalkin on said:

      Sunday nights aren’t complete without a filling dinner like this 🙂

    8. Alise from voguevegetarian.com on said:

      This was SO good and flavorful. I made it last night and it tops my list for favorite lasagna! I followed the recipe exactly other than only using 9 noodles (because I didn’t overlap them as shown) and added more garlic to the “ricotta”. Your tofu ricotta is perfectly balanced and so delicious! I saved some of the leftovers (didn’t need it all) for dipping veggies into. It really tastes like creamy ricotta, better even! Brilliant recipe!

      • HI Alise, I’m so glad you loved it! Thanks for taking a minute to come back and let me know!!

    9. Sabrina B. from newkitchenlife.com on said:

      nice ingredients, I usually don’t put all of these together in anything, a lasagna is a good place to start, so thank you for this very creative recipe!

    10. Lucy on said:

      Looks amazing! Would it hold up if you prepped one or two days in advance and then kept in the fridge until ready to bake?

      • hmm… I’m not sure. I *think* it would be fine, but I haven’t actually tried. The reheated leftovers were delicious all week though 🙂

        • Jeanette on said:

          I made it two days ahead of time and it was delicious!

          Do you have any idea about the calories? Thanks so much!

    11. Julie on said:

      Made this tonight because (oddly enough) I had most of the veggies on hand; it was delicious! Not too heavy, lots of veggies – just right. I cut the tofu in half because I don’t like a lot of “ricotta” filling in my lasagne and used regular shredded motz because I had that on hand too. Thanks for a great recipe, I just started following your blog and I’m glad I did!

    12. Maureen on said:

      Can you use the no-cook lasagna noodles?

    13. Billy Parisi on said:

      Is there anything more comforting than lasagna? This looks incredible!

    14. Susan on said:

      Made this last night, it was delicious!

    15. Am going to make this lasagna soon! I have been switching to more meatless meals and am very excited to try this. Will let you know how it turns out. Great blog

    16. Karen on said:

      Love your lasagna pan, what brand is it and where can I find it?

    17. Harki on said:

      Does anyone happen to know the Nutritional Facts of this recipe? Can’t wait to try it!!

    18. Terri W on said:

      Thank you for sharing. I love this recipe! I’m getting ready to prepare it for a big group so it’ll be interesting to hear what the comments from carnivores will be. 😊. I’m not vegan but I prefer this mock ricotta to real ricotta. It’s now my go to veggie lasagna!

      • Ha, I think the key is to not tell them it’s tofu 🙂

    19. Sarah on said:

      I was wild and made a weeknight version of this with spinach, mushrooms, zucchini, and leeks (of course!). I used no-boil noodles, which were a bit dry and chewy on the edges. Any advise? I am going to try it again (on a Sunday, so I can roast the veggies) with Chao cheese and covering the lassagne with foil for the last five minutes in the oven.

      • Hi Sarah, I’d boil the noodles. In my experience, no-boil noodles have only worked with very cheesy lasagnas that bake for at least 45 minutes so that the moisture from the cheese has time to cook the noodles. Because of the tofu filling, this one has a shorter bake time, so I’d definitely recommend cooking the noodles through before assembling. Hope that helps!

    20. Victoria Watts on said:

      This recipe turned out amazing! I did sub in ricotta cheese instead of the tofu but just out of personal preference! Will make this recipe many times more

      • Hi Victoria, I’m so glad you loved it!! Thanks for coming back to let me know – it makes my day!

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